Limpa

Name: Limpa (Rye and Treacle Bread)
Cuisine: Sweden
Ingredients: 3 ozs. of yeast; 6 lbs. of white flour; 2 lbs. of coarse rye flour; 2 quarts of milk; 1 quart of ale; 3 tablespoons of chopped orange peel; 7 ozs. of butter.; 1 quart of treacle; 2 tablespoons of fennel

Rye and Treacle Bread

Preparation info

Difficulty
Medium

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

This is a most delicious Swedish bread, and its consistency is almost that of cake.

Ingredients

1 quart of ale
2 lbs. of coarse rye flour
2

Europe
Sweden
Bread
Vegetarian
Nordic

Method

Warm the ale. Put the rye flour in a basin, and add the ale. Work for 15 minutes and let stand for 12 hours. Then add the lukewarm milk with the dissolved yeast and the white flour. Set aside till the dough has risen to double the original volume. Then work in the treacle, the chopped fennel and orange peel, and more white flour to make a very stiff dough. Let it rise once more.